Melissa Joulwan’s Paleo Mayonnaise

The technique you use to make this popular mayo recipe varies depending on whether you’re using a regular blender or an immersion blender. Experiment with the amount of salt and dry mustard suits your palate.

Makes two to four servingsPrep time: 5 to 10 minutes, plus time to bring the egg and lemon juice to room temperature

Place the egg and lemon juice in a blender or food processor and allow them come to room temperature together, about 30 minutes. Add the mustard powder, salt, and 1/4 cup of the oil. Blend on low for 20 to 30 seconds.

With the blender on low, very slowly drizzle the remaining 1 cup of oil into the mixture. Pour the oil in the thinnest drizzle you can manage and still have movement in the oil; this should take about three minutes. Do not lose your nerve and dump the remaining oil!

Use a spatula to transfer to a jar or other container and refrigerate. Your mayo will keep for two weeks in the refrigerator.

Using an immersion blender:

Place the egg and lemon juice in a wide-mouth Mason jar and allow them to come to room temperature together, about 30 minutes.

Add the mustard powder, salt, and all of the oil. Blend on low for 30 to 60 seconds.